Home
Dishes
Salad Recipes
Fall Salad Recipes
Black Beluga Lentil Salad

Black Beluga Lentil Salad

Name: Black Beluga Lentil Salad
Prep time: 3 min
Cook time: 20 min
Total time: 23 min
Yield: 4
Cuisine: American
Ingredients: Carrots 4; Olive oil 2 tbsp; Honey 2 tbsp; Kosher Salt ½ tsp; Black pepper ½ tsp; Red wine vinegar 2 tbsp; Olive oil 3 tbsp; Honey 2 tsp; Kosher Salt ¼ tsp; Black beluga lentils 2 ½ cups; Feta cheese 1 ⅓ cups; Pomegranate Arils ½ cup; Basil ¼ cup

with roasted carrots, pomegranate and feta

Share
Like 37
23m
Serves 4
Easy
425 °F
(1)

Ingredients

Adjust Servings:

	For roasted carrots:
	4 Carrots cut into sticks
	2 tbsp Olive oil
	2 tbsp Honey
	½ tsp Kosher Salt
	½ tsp Black pepper
	For dressing:
	2 tbsp Red wine vinegar
	3 tbsp Olive oil extra-virgin
	2 tsp Honey
	¼ tsp Kosher Salt
	For salad:
	2 ½ cups Black beluga lentils cooked or 1 cup dry black beluga lentils cooked according to package directions
	1 ⅓ cups Feta cheese vegetarian-friendly, crumbled
	½ cup Pomegranate Arils
	¼ cup Basil fresh, leaves, roughly chopped

Nutritional information

535

Calories

28g

Fat

54.5g

Carbohydrates

19g

Protein

43mg

Cholesterol

1045mg

Sodium

Cuisine:

American Recipes

Black Beluga Lentil Salad

This cold-weather Black Beluga Lentil Salad recipe makes a hearty lunch or an easy vegetarian side dish. Take a shortcut with pre-cooked black lentils and save time using store-bought pomegranate arils, and you can get the meal on the table in about the time it takes to roast the carrots.

If you love warm salads, gently warm the pre-cooked lentils before tossing them with the crumbled feta (I usually go for vegetarian-friendly feta to keep the recipe vegetarian), pomegranate arils and honey roasted carrots. Roasted until tender, the carrots add lovely bites of sweetness and a burst of color to the dish. Drizzle the salad with a quick dressing made of red wine vinegar, olive oil, honey and salt. Serve garnished with fresh chopped basil leaves.

To make the Black Beluga Lentil Salad, you will need the following ingredients:

Ingredients for Black Beluga Lentil Salad

Steps to make Black Beluga Lentil Salad

1

Preheat oven

Preheat the oven to 425 °F.
2

Prepare carrots

1min

In a large baking dish, toss 4 chopped carrots with 2 tablespoons olive oil, 2 tablespoons honey, ½ teaspoon kosher salt, and ½ teaspoon black pepper until well coated.
3

Roast

20min

Roast the carrots for 20 minutes, flipping them halfway through cooking time.
4

Prepare dressing

1min

In a mason jar, combine 2 tablespoons red wine vinegar, 3 tablespoons extra-virgin olive oil, 2 teaspoon honey, and ¼ teaspoon kosher salt. Screw the lid on tightly and shake vigorously until well combined. Set aside.
5

Combine salad ingredients

2min

In a salad bowl, add 2 ½ cups cooked black beluga lentils, 1 ⅓ cups crumbled feta, ½ cup pomegranate arils, and ¼ cup roughly chopped fresh basil leaves.
6

Add roasted carrots and dressing

2min

Remove the carrots from the oven and add them to the salad. Drizzle the salad with the prepared dressing and toss to coat.
7

Serve

Serve and enjoy!

Transform simple pantry ingredients into a bright and hearty dish with this easy recipe for Black Beluga Lentil Salad. It’s filling enough to enjoy on its own, yet versatile enough to pair with almost any meal. Give this recipe a try and be sure to let us know what you think!

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!